Sweet Delight: Lemon Yoghurt Cake

This is one of the easiest cakes you'll ever bake. It requires only a handful of ingredients, has no butter and it’s deliciously light and moist -- ideal for a hot summer day. Its tender crumb packs a wonderful flavour, and goes really well with a strong cup of tea (we love dipping ours in earl grey!). Not a fan of the glaze? Leave it out. It’ll taste great all the same. 


Shopping list 

For the glaze:

  • 60ml fresh lemon juice

  • 90g powdered sugar


  1. Preheat the oven to 175˚C. Spray an 8-inch round cake tin with baking spray, rub inside the surface of the pan with a paper towel to cover evenly with the spray. Line the bottom of the pan with parchment paper and spray it lightly. Set aside.

  2. In a large bowl, whisk the yoghurt, sugar, and eggs, combining until well blended.

  3. In a separate bowl, sift the flour, baking powder, salt and zest, mixing to just combine.

  4. Slowly whisk the dry ingredients into the wet ingredients. Add the oil and stir well. 

  5. Pour the batter into the prepared cake tin.

  6. Bake for 30-40 minutes or until the cake feels springy to the touch and a toothpick inserted into the center comes out clean (every oven is different, so check with the toothpick test rather than the time). 

  7. Cool the cake on a wire rack for 10 minutes; then turn it out of the tin onto the rack.

  8. For the glaze, combine the lemon juice and powdered sugar in a small bowl and stir until smooth. Pour over the cake, spreading it all over it. Allow the cake to cool completely.

  9. Make yourself a nice cup of tea and serve. 

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